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首頁 >> 烘焙配方 >>餅幹 >> 【視頻食譜】巧克力燕麥曲奇杯

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详细内容

【視頻食譜】巧克力燕麥曲奇杯

【視頻食譜】巧克力燕麥曲奇杯的做法
8.1 综合评分 489 人做过这道菜收藏
八卦兔JadeCw的厨房
八卦兔JadeCw 一键搞定早餐的idea，喝完满满一杯牛奶再一口口吃掉杯子.

感谢Dominique Ansel，这位来自NY的甜点师创意了这款曲奇杯。曾经风靡欧美。
我這個拖延症一直拖到現在.........
我使用的並不是DA的原配方。也是自己試做並改過比例，

網上流傳方子很多，有些比較簡略，
這個確實很簡單，我附上一些操作小心得，基本就可以一下子做成功啦！
經過全家驗證，這杯子又皮實又好吃..

牛奶裝一天都不會漏出來....咬一口松脆噴噴香！

用料

黃油	60g
細砂糖（或者糖粉）	20g
黑糖/紅糖	24g
蛋	24g
低筋粉	135g
72%黑巧	35g
燕麥片（生）	30g
另外需要融化用黑巧適量，約30g
刷杯子用黃油少许。

【視頻食譜】巧克力燕麥曲奇杯的做法

食譜更新到下廚房啦，歡迎交作業~
黃油软化，加入糖类
用打蛋器或者蛋抽搅拌均匀，略微打发即可。无需完全打发，也不要全部打发，会使餅幹在烘烤的时候过度膨胀影响杯子形状。
将鸡蛋打散，分两次加入黃油中，搅拌均匀即可。注意冷藏蛋要回温。
也不知道gif能不能動......

然而並不能
将低筋粉分2次筛入黃油中，
每次都攪拌均勻。
將黑巧切碎，和燕麥一起加入，用刮刀切入的方式拌勻即可。
蘸取少许软化的黃油，将杯子内部薄薄刷一层。杯口可不刷。
捏出杯子形狀，注意底部很容易捏的偏厚，要注意加強，否則很容易膨脹鼓起。
一般厚度4-5mm。盡量均勻，這個步驟蠻有趣，熊貓也試著捏了個。說像在做陶藝...
刮刀刮取杯口多余，可以用手按壓，讓杯口的曲奇粘些在杯口上。
可以防止曲奇烘烤的時候掉落。
烤箱下層，烤網上，180度，約20分鍾。
實際溫度和時間可能因烤箱而異，也因使用的杯子大小厚度有差異
出爐後用小刀清理下杯口粘著的部分（如果有）
略微冷卻後，輕輕扣出即可
隔水融化少許黑巧克力。
用刷子均匀刷到餅幹杯子的内壁。
建議用70%的黑巧，微苦與曲奇和牛奶搭配相得益彰
而且防水也好。
刷好之後，需冷藏或者冷凍一會兒，讓巧克力凝結。
我反正是冷凍了20分鍾把。別忘記就好。
之後就是好好享受的時光了~~~

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